Korean Corn Cheese. Sweet corn simmered in buttery cheesy sauce with imitation crab meat. Ready in just 10 minutes on the stove!
Ready in 10 minutes!
A delicious and indulgent way to enjoy corn K-BBQ style! Ready in just 10 minutes as we're using the stovetop and canned corn to make things a breeze!
Easy Korean Cheese Corn
This easy Korean corn cheese is so simple to make at home! It comes quickly comes together with canned corn. You can make it in one pan with just 7 ingredients, one of which you can omit (specifically imitation crab meat). It’ll be ready in less than 10 minutes from starch to finish!
Popular at K-BBQ restaurants
This Korean corn and cheese is widely popular at many Korean BBQ restaurants as a side dish with your grilled meat. They usually serve it all melty and hot within the side insert of the grill.
Korean Corn Cheese Stovetop Version
Many recipes call for you to use an oven safe skillet and an oven to broil the cheese. Well, I’m teaching you how to make Korean corn cheese on stove without an oven or an oven safe skillet. It's much easier and just as delicious!
Don't like imitation crab meat? Omit it!
It'll taste just as good without it if you're not a fan. But if you are a fan, the imitation crab meat compliments the dish well by elevating the overall flavours.
What you’ll need
For this recipe you’ll need the following Korean corn cheese ingredients:
- Canned corn
- Mozzarella cheese shreds
- Butter
- Imitation crab meat, optional
- Kewpie mayo or Japanese Mayo
- White Granulated Sugar
- Black pepper
How to make Korean Corn Cheese
Below are brief steps with visuals to show you how to make Korean BBQ corn cheese. Please scroll down to the recipe card below to find full instructions and details.
Strain your canned corn of the liquids.
Chop your imitation crab meat into chunks, about 2 cm in length. This is optional.
Over medium heat in a non-stick pan, melt the butter.
Add strained corn and mix with butter.
Add mayo, sugar, black pepper, imitation crab meat (optional) and mix.
Cook until liquids have evaporated or for 4 to 5 minutes, uncovered.
Add half the amount of cheese and mix.
Lower heat to LOW. Add remaining cheese on top. Cover to melt it for about 2-3 minutes.
Serve & enjoy!
Cooking Tips
Below are tips on making my Korean corn cheese recipe:
Chop imitation crab meat into chunks
This allows for an even distribution of the crab meat and makes it easier to break up in the pan
Use a non-stick pan
This will prevent a sticky mess to clean up later. Trust me you won’t want to spend 10 minutes of your time scraping off stuck-on cheese.
Strain liquids in canned corn
This reduces the cooking time in the pan. If you don’t strain the liquids, it’ll distort the taste and cause for additional time to evaporate the liquids possibly overcooking your corn.
FAQ
Below are frequently asked questions about this butter cheese corn Korean:
What kind of corn did you use?
This Korean corn cheese with canned corn makes for a much easier method of cooking this dish. But you can use fresh corn on the cob. To be specific, I’m using the brand Green Giant “Corn Niblets”
Where do I find Japanese mayo?
Any Asian grocer will carry this.
Can I use normal mayo?
Yes.
Can I omit the imitation crab meat?
Yes! It’ll taste just as good without it.
Can I use dairy-free butter?
Of course!
Other Corn recipes you may like!
If you enjoyed this Korean cheese corn recipe:
Japanese Crab Corn Salad
Korean Mexican Street Corn
Cantonese Cream Corn Fish
Try it!
Well, I hope you give my Korean Corn Cheese recipe a try! It always excites me when you make my recipes and I hope this is one you try and most importantly, enjoy.
Sharing is caring
If you enjoyed my recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!
Did you enjoy it?
If you genuinely enjoyed my recipe, please leave a 5-star review. I would appreciate it 🙂
Take care,
Christie
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10-min. Easy Korean Corn Cheese
Ingredients
- 2 cans corn niblets (341 ml per can)
- ½ cup mozzarella cheese shredded
- 1 tbsp Butter unsalted
- 6 sticks Imitation crab meat optional
- ¼ cup Japanese mayo aka Kewpie Mayo
- 1 tsp white granulated sugar
- ⅛ tsp Black pepper
Instructions
- Strain your canned corn of the liquids.
- Chop your imitation crab meat into chunks, about 2 cm in length. This ingredient is optional.
- Over medium heat in a non-stick pan, melt the butter. Add strained corn and mix with butter.
- Add mayo, sugar, black pepper, imitation crab meat (optional) and mix.
- Cook until liquids have evaporated, about 4 minutes, uncovered.
- Add half the amount of cheese and mix.
- Lower heat to LOW. Add remaining cheese on top. Cover to melt it for about 2 minutes. Serve & enjoy!
NOTES
Wow! This combination was delicious. The whole family loved it